New Recipe Drop: Veggie Burgers, Miso Yuzu Salmon & Kale Frittata

New Recipe Drop: Veggie Burgers, Miso Yuzu Salmon & Kale Frittata easy, satisfying meals Fri, 25 Oct 2024 19:33:07 GMT https://carmeninthegarden.substack.com/p/new-recipe-drop-veggie-burgers-miso Happy Friday! It’s been a whirlwind lately with work and family travel. When I’m feeling homesick, I crave simple, nourishing meals that help me reset and feel grounded. Today, I’m sharing three recipes that do just that.

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Black Bean & Mushroom Burgers Watch me make it on TikTok and Instagram .

While I am not a vegetarian, I do lean heavily into a vegetable forward lifestyle simply by nature of being a gardener. When it comes to vegetarian or plant based meals, I don’t like to make exact dupes for animal products. I think that vegetables can and deserve to stand on their own. This recipe does that exactly. Black bean and mushroom burgers are now officially in our weeknight meal rotation as a result of this recipe. This recipe is an adaptation of an adaptation . The recipe I reference is from one of my favorite cookbooks, Cool Beans by Joe Yonan . He adapted his recipe, Mushroom-Kidney Bean Burgers from chef Brian Van Etten from Veggie Galaxy. The technique I adapted in this recipe is from both of them. The technique is to bake the burgers first – to remove some of the excess water moisture followed by pan frying. The result is anything but mushy. I like to serve this in an iceberg lettuce wrap primarily for textural contrast and to diversify the food groups in the recipe. Something about beans on bread seems too redundant – but to each their own! You can really can make this your own with toppings of your choosing. I topped my burger with a nice slice of tomato, avocado and mayo. I hope you enjoy this recipe as much as I do!

Ingredients:

1 whole yellow onion, diced

8 oz cremini or baby bella mushrooms, minced

2 cans black beans, drained, rinsed, and dried (optional: 1 can black beans + 1 can garbanzo beans)

3 tbsp flax seeds (for binding)

3 tbsp nutritional yeast (for flavor)

4 cloves garlic, minced

1.5 tbsp ground cumin

1 egg

2 tbsp olive oil (for sautéing)

1-2 tbsp grapeseed or avocado oil (for frying)

Salt and pepper, to taste

Suggested Toppings & Serving:

Sliced red onion

Sliced tomato

Sliced avocado

Pickles, relish, mustard, mayonnaise, ketchup

Aioli

Iceberg lettuce for wrapping or buns, if preferred

Instructions:

Preheat the oven to 350°F.

Heat 2 tbsp olive oil in a pan over medium heat. Add diced onions, mushrooms, garlic, cumin, salt, and pepper. Sauté until softened, about 6-8 minutes. Avoid browning the onions to keep them sweet and mild. Remove from heat and allow to cool slightly.

In a large mixing bowl, lightly mash the black beans. Keep some whole for texture, as they crisp up well when pan-fried.

Once the veggies have cooled, add them to the mashed beans. Stir in the flax seeds, nutritional yeast, and egg. Season with salt and pepper. Mix well until the ingredients are evenly distributed.

Using your hands, form about ½ cup portions of the mixture into burger shapes. Place on a parchment-lined baking sheet. This recipe should yield about 8-9 patties.

Bake the patties for 25-30 minutes, flipping halfway through, until they are firm and beginning to crisp up.

Heat the grapeseed or avocado oil in a pan over medium-high heat. Fry the burgers on each side until golden and crispy, about 1-2 minutes per side. Handle carefully when flipping to avoid crumbling.

Serve the patties immediately with your choice of toppings and sides.

Miso Yuzu Salmon We’re officially entering citrus girl winter—the zesty counterpart to tomato girl summer! Citrus is the unsung hero of so many dishes, and I’m here to bring it to the table in fresh, approachable ways. Let’s start with the basics: this Miso Yuzu Salmon is a breeze to make yet so flavorful, you’ll be tempted to lick your plate. Make it a full sheet pan dinner and toss in some broccoli and sweet potatoes for a complete meal. If you can’t find yuzus - you can buy yuzu juice here .

Ingredients:

4 salmon fillets

2 tablespoons yuzu juice

2 tablespoons miso paste (white or yellow)

1 tablespoon soy sauce

1 tablespoon honey (or maple syrup)

1 teaspoon sesame oil

1 teaspoon grated ginger

1 clove garlic, grated

Instructions:

Preheat your oven to 400°F.

In a small bowl, whisk together the yuzu juice, miso paste, soy sauce, honey, sesame oil, grated ginger, and minced garlic until smooth.

Place the salmon fillets on a lined baking sheet or in a baking dish. Spoon the yuzu-miso glaze over each fillet, ensuring they’re well-coated. Let the salmon marinate for 10-15 minutes if you have time, or bake immediately.

Place the baking sheet in the oven and bake for 12-15 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and the glaze is slightly caramelized.

Serve with rice, baked sweet potatoes, and broccolini.

Kale Feta Frittata At the start of 2024, I made a commitment: this would be the year I prioritize breakfast. I’d spent most of my life skipping it, favoring a few cups of coffee instead. But let’s be real—while coffee is a friend, it’s no fix for balanced cortisol and hormone levels. My lab tests agreed, showing my cortisol was completely depleted this time last year, leaving me reliant on 4+ cups of coffee to stay energized.

Now, I aim to get at least 20 grams of protein in before enjoying my first cup of coffee. Some days, I even skip caffeine entirely—a milestone I’m proud of! If you’re thinking about adding breakfast back in, start small; try something easy like toast and fruit, then work your way up. Today, I’m sharing a quick recipe to use up veggies and eggs. I served it with Ella’s from bone broth hot chocolate for an extra boost. One cup of beef bone broth can contain up to ten grams of protein! I have a full video workshop on broth making here .

Ingredients:

6 large eggs

1/4 cup whole milk

1 tablespoon butter

1 small shallot, minced

1 clove garlic, minced

3 cups kale, stems removed and roughly torn

1 cup cherry tomatoes, halved

1/2 cup crumbled feta

Salt and pepper, to taste

A pinch of red pepper flakes

Fresh herbs like parsley, scallions chives, for garnish (optional)

Instructions:

Preheat your oven to 375°F.

In an oven-safe skillet, heat butter over medium heat. Add the shallot and cook for 3-4 minutes, until softened. Add the garlic and red pepper flakes (if using) and cook for another minute.

Stir in the kale and cook until wilted, about 3-4 minutes. Then, add the halved cherry tomatoes and cook for another 2 minutes. Season with a little salt and pepper.

In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper.

Pour the egg mixture over the kale and cherry tomatoes in the skillet. Tilt the skillet slightly to ensure the eggs spread evenly. Sprinkle the crumbled feta on top.

Let the frittata cook on the stovetop for 2-3 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is fully set.

Once the frittata is done, let it cool slightly. Garnish with fresh herbs if desired. Slice and serve warm or at room temperature.

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